Walnut Béchamel Sauce Lasagna

Walnut Béchamel Sauce Lasagna is a creamy and flavorful main dish, perfect for winter. In this recipe, fresh egg pasta is alternated in a baking dish with a soft béchamel sauce enriched with chopped walnuts.

Sprinkled generously with grated Parmesan cheese and chopped walnuts, and baked until a fragrant, gratinated crust forms, this delicious lasagna is ideal for Sunday lunch or for a special occasion with guests.

To speed up the process, we've sourced fresh, pre-made pasta dough. If you prefer, you can substitute packaged dry pasta, or for a more authentic result, you can make your own egg pasta using our suggestions.

How to Make Walnut Béchamel Sauce Lasagna

Step 1

Step 1

To make walnut lasagna at home, first prepare the béchamel sauce: melt the butter in a thick-bottomed saucepan.

To make walnut lasagna at home, first prepare the béchamel sauce: melt the butter in a thick-bottomed saucepan.

Step 2

Step 2

Add the flour all at once and mix quickly with a wooden spoon until you get a light roux.

Add the flour all at once and mix quickly with a wooden spoon until you get a light roux.

Step 3

Step 3

Then pour in the milk slowly, always mixing to avoid the formation of lumps.

Then pour in the milk slowly, always mixing to avoid the formation of lumps.

Step 4

Step 4

Let the mixture cook gently, stirring continuously with a whisk, until you obtain a béchamel sauce of the right thickness, then season with salt and flavor with a pinch of nutmeg.

Let the mixture cook gently, stirring continuously with a whisk, until you obtain a béchamel sauce of the right thickness, then season with salt and flavor with a pinch of nutmeg.

Step 5

Step 5

At this point turn off the heat and add the walnut kernels.

At this point turn off the heat and add the walnut kernels.

Step 6

Step 6

Blend everything roughly with an immersion blender.

Blend everything roughly with an immersion blender.

Step 7

Step 7

Cover the bottom of a rectangular baking dish with a little béchamel sauce, cover with a sheet of lasagna and fill with more walnut béchamel sauce, then continue alternating the layers until you run out of ingredients.

Cover the bottom of a rectangular baking dish with a little béchamel sauce, cover with a sheet of lasagna and fill with more walnut béchamel sauce, then continue alternating the layers until you run out of ingredients.

Step 8

Step 8

Finish with a sprinkling of grated Parmesan cheese and a handful of chopped walnuts, then place in a static oven at 355°F/180°C and leave to cook for 20-25 minutes.

Finish with a sprinkling of grated Parmesan cheese and a handful of chopped walnuts, then place in a static oven at 355°F/180°C and leave to cook for 20-25 minutes.

Step 9

Step 9

Once a gratin crust has formed on the surface, take the lasagna out of the oven and let them settle for a few minutes at room temperature.

Once a gratin crust has formed on the surface, take the lasagna out of the oven and let them settle for a few minutes at room temperature.

Step 10

Step 10

Enjoy!

Enjoy!

Cooking Tips

• For an even tastier and more flavorful dish, you can add sautéed mushrooms, pan-fried radicchio, smoked speck or crispy bacon cubes between each layer.
• If you like, for a delicious stringy effect, you can enrich the lasagna with slices of scamorza or fontina cheese, or you can spice the béchamel sauce with a pinch of turmeric powder as well as nutmeg.

Storage & Reheating Instructions

If you have any leftovers, the walnut lasagna can be stored in the refrigerator, in an airtight container, for up to 1 day. When ready to serve, we recommend reheating it for a few moments in the oven or microwave.